To get the full life span of your fresh herbs, proper storage is essential. You can even freeze some herbs!
PARSLEY, CILANTRO, MINT
Remove any ties and discolored leaves. Rinse the bunch in cold water, then spin in a salad spinner and pat with paper towels to dry completely (dirt and moisture can cause the herbs to wilt faster). Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days).
Life span: about 1 week
BASIL
Remove any ties. Trim off and discard the bottom 1/2 inch of stems. Put the stems in 1 inch of water and store at room temperature in a cool place of the sun (change the water every few days).
Life span: about 2 weeks
CHIVES
Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days).
Life span: about 1 week
DILL
Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days).
Life span: about 1 week
ROSEMARY, THYME, SAGE
Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days).
Life span: about 2 weeks
FREEZE!
To freeze hardy herbs like thyme or rosemary, chop the leaves and put in an ice cube tray. Cover with olive oil and freeze up to 6 months. Melt in a skillet and use for sauteing.
Article sourced from Food Network Magazine.
